Turkey Burgers with Cranberry Brie (Printable Version)
Juicy turkey patties with melted Brie and tangy cranberry sauce on toasted buns.
# What You Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - 1 tbsp olive oil (for frying)
→ Assembly
09 - 4 brioche or whole wheat burger buns, split and lightly toasted
10 - 4 oz Brie cheese, sliced
11 - 1/2 cup cranberry sauce (store-bought or homemade)
12 - 1 small handful baby spinach or arugula leaves
13 - 1 small red onion, thinly sliced (optional)
# How-To:
01 - In a large bowl, combine ground turkey, chopped onion, minced garlic, parsley, Dijon mustard, salt, and pepper. Mix gently until just combined.
02 - Divide the mixture into 4 equal portions and shape into patties approximately 1/2 inch thick.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook patties for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
04 - During the final minute of cooking, place sliced Brie on each patty and cover the pan to allow the cheese to melt.
05 - Spread cranberry sauce on the bottom half of each toasted bun. Place Brie-topped patty on top, then add baby spinach or arugula and optional red onion slices.
06 - Top each burger with the bun’s top half and serve immediately.
# Expert Hints:
01 -
- Turkey stays juicy when you don't overmix the meat, and the aromatics tucked inside do the heavy lifting flavor-wise.
- Brie melts into this luxurious, almost buttery layer that completely transforms what could be an ordinary burger into something you'd order at a restaurant.
- The cranberry sauce brings this unexpected brightness—it's festive without being fussy, and it actually makes sense with the savory meat.
02 -
- Don't flatten your patties while they're cooking—I did this once and ended up with dense, dry hockey pucks instead of tender burgers.
- The Brie needs to go on in the last minute, not before; if it melts too long, it'll brown and taste almost burnt, which completely changes the flavor profile you're going for.
03 -
- A meat thermometer takes the guesswork out of doneness—turkey can be terrifying to cook because you can't just cut into it, but 74°C (165°F) is your safe zone.
- Use a spatula that fits under the whole patty; flimsy spatulas bend and can tear the burger or send it flying, and that's a bummer when you're this close to eating it.